The first day of Autumn is perfect for this rustic no-knead pumpkin pecan bread. The cool Fall temperatures just get me in the mood for baking.
This version of no-knead pumpkin pecan bread is filled with toasted pecans and a pumpkin pie spice blend that will fill your home with the scent of Autumn.
A good heavy pot with a lid is needed to bake this no-knead pumpkin pecan bread. The pot is placed in a hot oven to preheat. Once the dough is placed into the hot pot, it is covered with the lid that has been heated. The lid traps in the moisture and creates a mini steam oven in your oven. This makes the outer crust nice and crisp with a soft tender inside. Perfect for dipping into a hot soup or hot chocolate.
Hr No Knead Pumpkin Pecan Bread
Find out more about no-knead bread on my Crusty Bread post or Crusty Bread the Movie video. You will be amazed at the many creations you can make with this simple recipe.
Mix until completely smooth. Pour over flour mixture and stir only until all of the flour is combined. Remember “NO KNEADING” required.
Pour dough out onto a heavily floured surface and shape into a ball. Place on a sheet of parchment paper or in a Bratform, cover with plastic wrap. Let rise for 1 hours. After the 1 hour rise time, I turned the dough that is in the Bratform onto a sheet of parchment then used the parchment as a sleeve to place the dough into the pot. Meanwhile, heat oven to 450 degrees F. Place a heavy pot with a lid into the hot oven and preheat for 30 minutes. Remove the hot pot from the oven and lift the parchment paper with the dough and carefully place into the hot pot. Cover with the lid and continue baking for 30 minutes. Remove the lid and bake an additional 10-12 minutes or until golden.
The Only No Knead Bread Recipe You'll Ever Need
Remove from the oven and carefully lift the parchment paper from the pan and place on a cooling rack. Slide the bread off the parchment paper. Allow to cool before slicing for best results…I’ve never had the willpower to wait. Hot bread is so dang good. Dig in! Just don’t burn yourself.
Amazing bread with very little effort. I think I spent a total of 10 minutes prepping the dough and that included toasting the pecans.Instant Pot Pumpkin No-Knead Bread – Vegan, Super easy, Crusty, Perfect bread for any party or occasions. Be it Christmas or Thanksgiving, this bread is a show stopper for sure!
A Foolproof, best No-Knead Bread recipe, anyone can make this! It comes out just perfect every time!! This recipe is made with basic bread ingredients plus with Pumpkin puree and spices.
Pumpkin Speck And Fennel No Knead Loaf
No? OMG… then let me tell you guys, it is time to change that. Go in the kitchen and try this crusty No-knead bread recipe.
No-knead bread means bread which doesn’t require to knead the dough. You basically add all ingredients in a bowl, mix them up and let it sit around for few hours and let the yeast do its work and then bake them. That simple!
Also, This requires very little commercial yeast compared to regular yeast bread. Plus it requires high hydration when compared with other bread.
Hour Fastest No Knead Bread, Fast No Knead Bread
But thanks to Instant pot. Proofing dough in the instant pot especially for busy winter weeknights is the perfect solution and it has changed my life.
Your instant pot must have the yogurt function to proof the dough. It provides the ideal temperature required for the bread dough to rise.
This bread is neither sweet nor rich. So it’s perfect bread to dip into the creamy soups or snacking any time of the day.
No Knead Seeded Oatmeal Bread
Take warm water in a bowl, add yeast and sugar. Mix once, cover it and let it activate for 10 minutes. After 10 minutes, the yeast water should look frothy.
Now, Mix wet mixture into dry mixture, give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky.
Press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
No Knead Sourdough Pumpkin Bread
Meanwhile Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
No Knead Pumpkin Dinner Rolls
Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).
You can use any covered metal pot, casserole dish or dutch oven. Make sure it’s safe up to 500 degrees F. temperatures.
No, you cannot. Your instant pot must have a yogurt button in order to proof the dough. But it’s not like you cannot make this bread at all.
No Knead Bread With Pumpkin Seeds Recipe
You can still make this bread. Place the dough in a bowl, cover it and let it rise for 18 to 24 hours in the warm temperature and then bake it.
This bread can dry out faster so it is best to store it tightly wrapped in plastic wrap or in an airtight container. This bread stays fresh for about 3 to 4 days at room temperature and for up to 3 months in the freezer.
Serving: 1 slice | Calories: 127 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 241 mg | Potassium: 64 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1600 IU | Vitamin C: 1 mg | Calcium: 11 mg | Iron: 1 mgThis delicious Pumpkin No Knead Bread looks like you’ve been slaving in the kitchen for hours but really is so easy to make. Enjoy it with your favorite fall comfort soup or stew.
Recipe: No Knead Pumpkin Rolls With Brown Sugar Glaze
This post first appeared over at Noshing With The Nolands where I’m a contributor. Now, I’m so excited to be able to share this delicious loaf with YOU!
As the weather cools, the urge to stay inside and cook all the comfort foods increases. It’s the time of year when we trade our summer salads and barbecue tools for braised short ribs and rich stews. This Pumpkin No Knead Bread is the perfect side for all your favorite fall comfort food dishes. Let the carb loading begin!
The very first time I saw the New York Times famous No Knead Bread recipe, I knew I had to try it. From then on, I was hooked on bread baking including my most recentsourdoughbaking experiments.
Honey Pumpkin Dinner Rolls
In No Knead Bread, long gluten strands (which give the bread an airy texture) result from the long rise and higher hydration while traditional bread making methods rely on a lot of kneading to develop the gluten.
Despite the name, No Knead Bread is not an entirely hands-off bread baking method. Some hand mixing is required at the beginning to ensure all ingredients are properly mixed.
Even though it looks like this recipe takes forever, most of that time is entirely hands-off. The bread is practically making itself!
Super Easy Crusty No Knead Pumpkin Bread Bowls
The great thing is that you can adjust the timing of this recipe to suit your own schedule. For example: mix up the ingredients in a large bowl before you leave for work in the morning, then come home and finish it later that evening.
I like to mix mine up at midnight, then do my final shaping at noon and bake around 3 pm. The timing really does depend on the temperature and humidity in your home.
This easy recipe produces an artisan-quality loaf or boule with a golden brown crusty exterior and beautifully textured interior. It’s simply topped with pumpkin seeds, white and black sesame seeds.
No Knead Three Seed Bread
Everyone has different tastes so feel free to experiment with other toppings such as nuts or cheese. Other ways to add your own flavor to this bread include adding herbs and spices, cheese, or olives during the mixing step.
Congratulations! You have now made your very own gorgeous boule of bread. If you don’t immediately inhale all of the bread and want to store it, here’s how: To maintain that beautiful crisp crust, store it in a closed paper bag or linen bread bag.
Otherwise, store the loaf in an airtight plastic bag. Remember there are no preservatives in this bread so it’s best to consume it within a few days of baking.
Pumpkin Shaped Bread Loaf
2) Oven temperatures may vary. Mine runs hot so I bake at 425 F. If you have an average or cooler oven, try starting at 450 F then reducing to 425 F after you remove the lid.
*A banneton is a type of basket used to provide structure for shaped loaves of bread during
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